Name: Baked Eggs with Roasted Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 0.75 cup egg whites; 1 cup cherry tomatoes; 1 cup fresh spinach; 1 tsp extra virgin olive oil; 1 oz feta cheese; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried oregano; 1 clove garlic

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Roasted Tomatoes

Large eggs and whites baked in a skillet with blistered cherry tomatoes and wilted spinach for a vibrant, protein-packed meal that feels indulgent yet clean.

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NUTRITION

Protein

45.2g

Fat

26.4g

Carbs

12.3g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.75 cup egg whites

1 cup cherry tomatoes

1 cup fresh spinach

1 tsp extra virgin olive oil

1 oz feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 clove garlic

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Mince the garlic clove and set aside.
3
Heat the extra virgin olive oil in a small oven-safe skillet over medium heat.
4
Add the cherry tomatoes and minced garlic to the skillet, sautéing for about 3 minutes until the tomatoes begin to blister.
5
Add the fresh spinach to the skillet and stir until it is just wilted.
6
In a small bowl, whisk together the egg whites, sea salt, black pepper, and dried oregano.
7
Pour the egg white mixture into the skillet, ensuring it spreads evenly around the vegetables.
8
Carefully crack the three whole eggs on top of the egg white and vegetable mixture.
9
Sprinkle the crumbled feta cheese evenly over the top of the eggs.
10
Transfer the skillet to the preheated oven and bake for 8 to 10 minutes until the egg whites are fully set and the yolks reach your desired level of doneness.